Magazine F – Issue 11 (Bean)

Magazine F Issue 11 (Bean) is available now on loremnotipsum.com. Beans are a prime source of plant-based protein that have always appeared on lists of “superfoods.” Efficient to cultivate, these protein-rich crops have been farmed throughout history and used in ways that contributed greatly to human food culture. In big bean-consuming countries like Korea and China, beans become tofu, pastes, and sauces for daily consumption, and they enjoy a high status as a food staple alongside rice. Beans, having paved the way to development of fermentation techniques, are now applauded by world-renowned chefs as being a key ingredient to enhance flavor. Amid growing concerns over the environment and food security around the globe, beans serve an increasingly important role as an alternative to animal-based protein.

From its birthplace in Northeast Asia, the bean is important for everyday dishes in the Middle East and parts of South America. Relatively easy to grow and highly nutritious, this seed ingredient’s preperations up have grown exponentially over the millennia. Surprisingly, the bean has no religious, ideological, or environmental associations. Owing to this freedom, many predict that the ingredient will greatly influence the future of human food culture as an indispensable food source and promising ingredient substitution.

Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time. Magazine B’s sister publication, Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.

Content

AWAKENING
Role and significance of beans in contemporary times

IN BEIRUT
Beans as a unifying symbol of Lebanon

GARDEN OF BEANS
The traditional way of cultivating indigenous Lebanese beans

ACADEMIC MANUAL
Bean facts across history, traditions, and figures

FERMENTATION
Traditional fermented foods and iconic brands in Korea and China

F CUT
The moment when beans transform during fermentation

INTERVIEW
Riad Abou Ltaif: A chef exploring the ingredients and culinary heritage of Lebanon
Tony Lu: A chef embodying the pure flavors of vegetables in sophisticated dishes

ON THE TABLE
Bean dishes full of creativity and technique

USER SCENE
Practitioners of healthy and balanced lifestyles talk about beans

INTERVIEW
Alpha Sennon: An agri-activist and founder of Whyfarm talks about food security and agricultural education

PLANT-BASED FOOD
Leading brands in the plant-based food alternatives market

MARKET
The emerging blue ocean of processed bean-based food products

REFERENCES
Books and visual materials recommended by bean experts, chefs, and foodies

Details: Magazine F – Issue 11 (Bean)

148 pages, 24 x 16 cm, English edition